Simple Cooking

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

This easy chicken and biscuits recipe is made with only one bowl and one skillet.

These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.

Thinly sliced duck breast seared with leeks starts this beautiful bowl of noodle soup called kamo soba.

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

Doused in a garlicky, spicy sauce, these crisp-tender Buffalo cauliflower bites are everything you love about Buffalo chicken wings, minus the meat.

These chicken wings are as golden and crispy as can be—without the hassle of deep-frying.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

The best ranch dressing doesn’t come from a bottle: it’s made from scratch with buttermilk, garlic and onion, and fresh herbs.